Traditional Swedish Pancakes
Transport your taste buds to Scandinavia with these lacy, golden-brown Traditional Swedish Pancakes! Lighter and thinner than American pancakes, these delicate crepes are made with a simple blend of all-purpose flour, milk, eggs, a touch of sugar, and melted butter, resulting in a silky batter. Cooked to perfection in a buttered skillet, each pancake boasts a tender texture and subtle sweetness that pairs beautifully with classic lingonberry jam or whipped cream. Quick to prepare (just 10 minutes of prep time) and perfect for breakfast or brunch, this recipe yields a stack of irresistible pancakes that will bring comfort and a touch of Swedish tradition to your table. Whether you're hosting guests or indulging in a cozy family meal, these pancakes are sure to impress! Keywords: Traditional Swedish Pancakes, authentic, lingonberry jam, Scandinavian breakfast, crepes recipe.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 pieces large eggs
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon butter (for greasing the pan)
- to taste lingonberry jam or your favorite jam (optional, for serving)
- to taste whipped cream (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Gradually add the milk while whisking to create a smooth batter.
Add the eggs one at a time, whisking thoroughly after each addition to ensure the batter is lump-free.
Stir in the melted butter until fully incorporated.
Let the batter rest for 5-10 minutes while you heat the pan.
Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter to grease the pan, swirling to coat evenly.
Pour about 1/4 cup of batter into the skillet, tilting the pan in a circular motion to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the pancake carefully with a spatula and cook for another 30 seconds to 1 minute on the other side.
Transfer the cooked pancake to a plate and repeat with the remaining batter, greasing the pan as needed.
Serve warm with lingonberry jam, your favorite jam, or whipped cream.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 62.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 669 mg | 51% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
